Nor do I agonize over their next meal. While I confess that my love of Jewish rye compels me to feed my rye sour with white rye flour only, I give my wheat sour whatever I have on hand, whether it’s first clear flour, bread flour, AP, or even (gasp!!!) cake flour. In fact,...
NOTE:I first met John Melngailis at Bread Furst, James Beard winner Mark Furstenburg’s Washington DC bakery. Mark had been kind enough to arrange for me to appear at the bakery to publicizeThe Rye Baker, and invited John, whose love of his native Latvian rye breads prompted him to foun...
the natural splendors of Västerby and Gauja Nature Preserve, the baroque grandeur of Rundāle Palace and the cultural and gustatory delights of Helsinki and Riga – but also to farms, mills and bakeries where we experienced firsthand the methods, techniques ...